Mango Habanero Baked Brie

Serves 4.
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Mango Habanero Baked Brie
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A spicy fruity twist on a classic! This Mango Habanero Baked Brie will bring some heat to your appetizer table!


6 ounces frozen mango
1 habanero pepper, seeded and minced
1/4 cup water
1/4 cup sugar
Pinch of salt
8 ounce wheel of brie
Puff pastry sheet
Egg wash (1 egg + 1 tablespoon water)
Crackers for serving


  1. NOTE: When dealing with habaneros, either use food-safe rubber gloves or be sure to wash your hands very thoroughly after dicing the habaneros. They are very spicy and will burn your eyes/etc if you don’t wash your hands.
  2. Preheat oven to 350˚F. In a small saucepan, combine mangos, minced habanero, sugar, water, and a pinch of salt. Cook the mango habanero jelly over medium heat until it breaks down and simmers lightly. As the mixture cooks, use a fork to mash it together to form a jelly. Cook for a few minutes until the mixture thickens (8-10 minutes total cooking). Then remove the mixture from the heat and let cool slightly.
  3. Spread about half of the mango jelly on a sheet of thawed puff pastry, right in the center. Place an 8-ounce wheel of brie in the center of the puff pastry. Top with the rest of the jelly and fold the puff pastry over, completely enclosing the baked brie.
  4. Place the wrapped brie on a baking sheet (parchment paper helps for easier clean-up). Place the wrapped brie folded side down so it seals well. Brush the baked brie with egg wash.
  5. Bake the brie at 350˚F for 25-30 minutes until it’s golden brown and flaky.
  6. Let the brie sit at room temperature for about 10 minutes and then serve with crackers and/or fruit.